Victoria Sponge Cake

Step 1

Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.

Step 2

In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.

Step 3

Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.

Step 4

Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.

Step 5

Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.

Step 6

Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.

Step 7

Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.

Step 8

In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.

Step 9

Remove the parchment paper and place one cake layer on a serving plate.

Step 10

Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.

Step 11

Place the second cake on the whipped cream and dust the top generously with confectioners’ sugar and decorate with whole and halved strawberries.

Step 12

This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.

Step 13

In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.

Step 14

The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn’t immediately fill in. Remove from the heat and let cool thoroughly.

Step 15

Transfer to an airtight container and store in the refrigerator for up to 10 days.

Step 16

In a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla and beat on medium speed (you read that right) until just thick—it will start to leave marks from the whisk in the cream.

Step 17

Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won’t take it too far. Whipped cream is best used right away.